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Ingredients
- 1 clove chopped garlic
- 1 lemon, zested and juiced
- 3 Tbsp flour
- 1 1/4 lbs chicken thighs, cut in 2-inch pieces
- 3 Tbsp oil
- 1 piece (1 inch) fresh ginger, peeled and grated
- 1 1/2 C chicken broth
- 1 tsp sugar
- 2 tsp dijon mustard
- 2 Tbsp fresh parsley, chopped
- salt and pepper
Preparation
Step 1
Combine flour, zest and garlic. Toss chicken in flour mixture, reserving remaining flour. Heat oil in large skillet. Add chicken, stirring occasionally until golden, about 10 minutes. Whisk remaining flour with sugar and broth. Add to skillet with ginger. Bring to a boil. Cook until chicken is cooked through and sauce is reduced, about 5 minutes. Blend mustard and juice. Add to skillet until heated through and combined. Stir in parsley and season
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